- 1 (16 ounce) package linguine pasta
- cooking spray
- 1 teaspoon seasoned salt, or to taste
- 3 skinless, boneless chicken breasts
- 1/4 cup butter
- 1 cup chopped fresh spinach
- 1/4 cup chopped fresh basil
- 3 sprigs fresh thyme, leaves removed
- 1/2 cup grated Mizithra cheese
- 1/4 cup pine nuts
- freshly ground black pepper to taste
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Spray a grill pan lightly with cooking spray; heat over medium heat. Sprinkle seasoned salt on both sides of chicken and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool slightly.
- Melt butter in a small saucepan over medium heat; bring to a low simmer and cook until butter has a caramel fragrance and is almost done foaming, 5 to 10 minutes.
- Combine linguine, chicken, spinach, basil, and thyme in a large bowl. Pour browned butter on top. Toss well to combine. Add Mizithra cheese and pine nuts; toss again. Garnish with freshly ground black pepper.